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PRADELLO RISERVA COLLI D’IMOLA DOC CABERNET SAUVIGNON RISERVA
Cabernet Sauvignon Riserva Pradello Cabernet from Fattoria Monticino Rosso stems from the desire to get the best that our hills have to offer for a stylish grape like Cabernet Sauvignon. We choose only the best grapes from crus most suitable in our vineyard s. The vineyards are rooted in clay soils and enjoy a excellent exposure to the wind , and this allows us to grow in total respect of nature. In this care in the vineyard combines meticulous attention to the cellar where the wine is aged for two years in new French oak barrels, to enhance the elegance of our Cabernet Sauvignon. Following twelve months’ aging in bottle.
Tasting
In the opening phase offers delicate mineral notes . The nose is intense and well developed with red fruits in brandy and herbs that tickle the nose with measured elegance . Intense and persistent , it is surprising harmony of scents , alternating with sweet spices and mint blueberry jam. Sumptuous palate , broad, nuanced both in structure and tannins , in turn, very fine and focused. The finish is long , with references to mineral graphite and a hint of black fruit very seductive.
Aromas
Fruit jam : plum , blackberry , cherry, currant . Hints of violets , lavender, dried rose , cocoa, nutmeg , graphite, balsamic notes.
Pairings
Pasta with sauces , roasts, grilled meat, filet with green pepper , paella , roast , sausage important , hard cheese hard cheese , wild boar shank , lamb arrosticini .
Serving Suggestions
Serving temperature: -20 ° C to 18 large glasses for red wine vintage complex.
Cabernet Sauvignon is an international variety of a thousand faces, very robust: thrives well in almost all over the world, giving beautiful emotions. Cabernet from Fattoria Monticino Rosso is no exception, as the reserve all the pampering of the case to ensure that they can give their best. First of all we studied the soil and exposure more suitable to host it, after which we choose to love the plants and waited, rocking, talking and grew as our son. We wanted a Cabernet than usual, not all muscles of the classic wine and jam, but a fine wine, he was able to interpret our territory, translate it into poetry, in the scents and colors of our hills. Jokingly, we could say that we taught the local dialect to a “stranger” such as Cabernet Sauvignon and is now one of the family.
The grapes are harvested by hand and placed in small boxes are taken to the cellar, where they are immediately de-stemmed and crushed. The juice together with the skins is fermented in stainless steel vats, using the temperature control. The maceration is long, usually lasts three weeks, to be able to extract the full potential from the skins. After racking, stop in new french oak barrels for a minimum of 24 months and then another 12 months of aging in bottle..
CABERNET SAUVIGNON IMAGES
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